#FrenchFood

[arallen14]

Cow eats grass

[rsun0525]

#macandcheese #frenchfood #netde #igdelaware #thehungryeyes #food #foodporn #instafood #foodstagram #foodgasm #yummy #delicious #letsguide #follow #followme #pennsylvania @26east (at Bistro Barberet & Bakery) https://www.instagram.com/p/CmzwgDGvVET/?igshid=NGJjMDIxMWI=

[violetandolive]

@thecooksatelier

[foodrecipies111]

Chicken Provençal (Poulet à la Provençal)

Ingredients

Viande

4 cuisses de poulet, désossées avec peau

Produire

8 oz de tomates cerises, rouges

8 gousses d'ail, grosses

2 cuillères à soupe de persil

2 brins de romarin

5 échalotes

9 brins de Thym

Produits en conserve

1 tasse de bouillon de poulet

Obtenez un EBOOk gratuit avec 139 French Cuisine ICI

Assaisonnement

8 olives noires, géantes

2 cuillères à soupe de câpres

8 olives vertes, géantes

Pâtisserie et épices

1/4 tasse de farine

Huiles & Vinaigres

3 cuillères à soupe d'huile d'olive

Bière, Vin & Spiritueux

1 tasse de vin blanc

Comment faire du poulet provençal

Commencez par faire chauffer un peu d'huile d'olive dans une poêle. Nous aimons cuisiner cela dans un brasier allant au four, c'est donc un repas à une casserole. Assaisonner généreusement le poulet de sel et de poivre et le passer légèrement dans la farine. Placez le poulet côté peau vers le bas et faites-le cuire sans le déranger pendant 4 à 5 minutes, jusqu'à ce qu'il soit doré. Retourner et cuire encore 2-3 minutes. Vous avez juste besoin d'un peu de couleur dessus avant de braiser. Retirer dans une assiette et réserver.

Si nécessaire, ajoutez plus d'huile. Incorporer les échalotes, l'ail et la farine et faire sauter pendant une minute. Ajouter la moitié du romarin et du thym hachés. Donnez-lui un coup de fouet. Ajouter le vin et le bouillon de poulet, en grattant les morceaux bruns au fond.

Remettez le poulet, ainsi que les olives, les câpres, les tomates et le reste des herbes hachées. Couvrez la casserole avec un couvercle et faites-la cuire dans un four préchauffé pendant environ une heure.

Garnir de persil et servir avec du pain croûté frais et chaud. Un incontournable pour s'imprégner de cette délicieuse sauce provençale.

Que servir avec du Poulet Provençal ?

Notre pain miracle sans pétrir, bien sûr… Il accompagne aussi très bien une polenta, du riz sauvage, de l'orzo ou du couscous perlé !! Notre salade de couscous israélien est un excellent accompagnement pour celui-ci.

----------------------------Read More-------------------------------------

[human-meets-food]

📍Lyon

[chefilona]

CHEF ILONA: BLUEBERRY CLAFOUTIS

Instead of the usual French Toast or pancake, try something different while classic for brunch or breakfast; clafoutis. This French dish might sound unreachably fancy, but a clafoutis doesn't require any special ingredients—you probably have all of them in your kitchen.

Clafoutis (pronounced klah-foo-tee) is a classic French dessert that originates from the Limousin region of France and dates back many centuries.

Its name comes from the Occitan dialect word "claufoti," which means "to fill." The dish was originally created as a simple, rustic, and frugal dessert. Its simplicity makes it perfect for a hurried brunch by baking fresh fruit, typically cherries, in it’s iconic sweet, pancake-like batter. The result is a custardy, flan-like texture with a slight crispy edge.

From a technical and culinary perspective, there are several important aspects to consider when making a clafoutis:

Fruit Selection: Choose fresh, ripe fruit for your clafoutis. Traditionally, cherries are used, but you can opt for other fruits like cherries, mango, roasted apples or pears, or even peaches.

Batter Consistency: The batter should be smooth and slightly thick but still pourable. Whisking the wet ingredients into the dry ingredients gradually helps to achieve this. The right batter consistency is crucial for the custardy texture of the clafoutis.

Baking Dish: Use a buttered baking dish or tart pan to prevent sticking and for easy removal of the clafoutis.

A blueberry clafoutis is a delightful variation of the classic French dessert and makes use of berries natural to the Maritime area.

The blueberries will release their juices as they bake, creating a delicious contrast between the sweet and slightly tart berries and the custardy clafoutis. Blueberry clafoutis is a perfect dessert for showcasing the vibrant flavor of fresh blueberries.

Julia Child, who famously brought French Cuisine into the homes of North America was deeply fond of clafouti. To elevate the clafouti experience with your guests, you would be remiss if you didn’t share her famous quote related to the dish: "A party without cake is just a meeting. A meeting without clafoutis is just a meeting."

Blueberry Clafouti

Chef Ilona Daniel

Serves 4

2 cups fresh blueberries (or fruit of your preference)

½ cup all-purpose flour

½ cup sugar

¼ tsp salt

1 cup whipping cream

3 large eggs

2 Tbsp butter, melted, plus more for greasing dish

1 Tbsp vanilla extract

Pinch of nutmeg

1 Tbsp icing sugar

Preheat oven to 375°F. Butter a 9-inch square baking dish or cast-iron skillet (which is my preference). Sprinkle blueberries evenly over bottom.

Whisk together flour, nutmeg, sugar, and salt in a bowl. Whisk in cream, eggs, melted butter, and vanilla until completely smooth; for best results, use a stick/immersion blender. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.

Bake in preheated oven until clafoutis is golden brown and set in center, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with icing sugar just before serving.

[sarchakra]

Canele (Canelé de Bordeaux)

Canele (Canelé de Bordeaux)

The first recipe this year in 2023 is Canelé de Bordeaux. If you’ve never had the French pastry canele (a specialty of the Bordeaux region of France), this is your sign to start looking into it! The dark, almost black crispy caramelized shell with a soft and chewy custard inside is a perfect dessert. I’m afraid to say I like it better than my all-time favorite macarons. Much like macarons, canele…

[annefretz]

This lovely dessert is easy to make and delectably delicious. Bon appétit!

[johnnyprimecc]

Happy Friday! No better way to celebrate than with steak frites. @steakfritesbistro 9oz hanger steak frites. $35. Hell of a deal. #friday #fries #fridayfries #fryday #frydayfries #frenchfries #frites #steakfrites #hangersteak #mediumrare #steak #steaks #steakhouse #poivre #aupoivre #bistro #frenchbistro #frenchfood #meat #beef #steaknight #🥩 #🍟 (at Hell's Kitchen) https://www.instagram.com/p/CoNZ_DBOYlM/?igshid=NGJjMDIxMWI=

[travellianna]

#london #kingscake #galettedesrois #almond #pastry #frenchfood #yum #whereintheworldislianna (at London, United Kingdom) https://www.instagram.com/p/CnceJlfNce6/?igshid=NGJjMDIxMWI=

[adzizi]

Cheese Croissant #foodporn #sedapgiler #fyp #MYfoodie #fypsarawak #menurahmah #postbariatricsurgery #bariatricmeal #minigastricbypass #bariatricwarrior #meetingfood #teatime #teabreak #frenchfood

[swiftdawnslownight]

Mais, oui

[rsun0525]

#foiegras #frenchfood #netde #igdelaware #foodporn #instafood #foodstagram #foodgasm #yummy #delicious #letsguide #followme #pennsylvania @bistrobarberetandbakery (at Bistro Barberet & Bakery) https://www.instagram.com/p/Co7erFjruAn/?igshid=NGJjMDIxMWI=

[cocobytesthebigapple]

Making Crepes Suzette

[therealcoolfooddude]

(via Tomates à la Provençale) Though it's not traditional, I add a crumble of fresh chèvre to these delicious Tomates à la Provençale—because cheese.

[human-meets-food]

Starter / Main

📍Restaurant du domaine, Saint Clément de Rivière